If you crave a bowl of something creamy, fragrant, and soul-satisfying, this Rosemary and Roasted Garlic White Bean Soup absolutely deserves a spot in your kitchen rotation. It’s the kind of recipe that tastes like hours of slow-simmering, yet comes together with simple, wholesome ingredients. The deep sweetness of roasted garlic, the piney aroma of rosemary, and the luxurious texture of cannellini beans meld into a soup that’s hearty enough for a meal but elegant enough for entertaining. Whether you’re feeding a family or warming up a solo evening, this is true comfort in a bowl.
Ingredients You’ll Need
The ingredients for this soup may seem humble, but each one plays an essential role, from the silkiness of olive oil to the savory notes of fresh rosemary. Every element, even the garnishes, is carefully chosen to create that harmonious flavor and creamy finish that make Rosemary and Roasted Garlic White Bean Soup unforgettable.
- Olive oil: Gives the soup its silky foundation and helps extract maximum flavor from the veggies and herbs.
- Whole head of garlic: Roasted until golden and caramelized for a mellow, sweet backbone of flavor.
- Yellow onion: Adds gentle sweetness and body after sautéing.
- Celery stalks: Brightens the soup and adds subtle savory notes.
- Fresh rosemary (or dried): Provides that signature herbal aroma and warmth—fresh is ideal for extra vibrance.
- Cannellini beans (canned, drained and rinsed): These creamy beans thicken the soup naturally and add protein.
- Low-sodium vegetable broth: Lets the flavors of the beans and garlic shine without being overpowering.
- Bay leaf: Infuses the broth with a gentle, earthy complexity.
- Salt: Essential for coaxing out the best in every ingredient.
- Black pepper: Adds just enough subtle heat and depth.
- Lemon juice: Brightens and lifts all the flavors right at the end.
- Optional toppings (croutons, fresh parsley, olive oil): Dress it up for crunch, color, and a touch of luxury.
How to Make Rosemary and Roasted Garlic White Bean Soup
Step 1: Roast the Garlic
Preheat your oven to 400°F. Grab a whole head of garlic and slice off the very top so the individual cloves are exposed. Place it on a piece of foil, drizzle with a teaspoon of olive oil, and wrap it up snugly. Roast for 35 to 40 minutes until the garlic is irresistibly soft, sweet, and golden. This step is hands-off but makes all the difference in building that unique, mellow, roasted garlic flavor that sets Rosemary and Roasted Garlic White Bean Soup apart.
Step 2: Sauté Onion and Celery
While the garlic works its magic in the oven, heat the remaining olive oil in a large pot over medium heat. Add your chopped onion and celery. Sauté for about 5 to 7 minutes until softened and fragrant—don’t rush this part! A gentle sauté brings out the vegetables’ natural sweetness and makes the soup base extra savory.
Step 3: Add Roasted Garlic and Rosemary
Once the garlic is cool enough to handle, squeeze those luscious cloves right out of their skins and straight into the pot with your onions and celery. Sprinkle in your chopped rosemary. Give everything a quick stir for 1 to 2 minutes, just until your kitchen is filled with the most intoxicating aroma—this is where Rosemary and Roasted Garlic White Bean Soup really begins to shine!
Step 4: Simmer with Beans and Broth
Now, add your drained cannellini beans, low-sodium vegetable broth, bay leaf, salt, and black pepper to the pot. Bring the whole mixture to a gentle boil, then reduce to a simmer. Let it cook, uncovered, for about 20 minutes so all those flavors can mingle and deepen. This is when your soup really develops personality and heartiness.
Step 5: Blend to Creamy Perfection
Fish out the bay leaf and grab your immersion blender. Whiz everything up right in the pot, or transfer in batches to a traditional blender if you prefer. Blend until it’s silky-smooth, or leave it a bit chunky if you love a more rustic texture. (Tip: Blending just half the soup gives you both velvety creaminess and a few whole beans for texture.)
Step 6: Brighten and Serve
Off the heat, stir in the lemon juice to wake up all those mellow, earthy flavors. Taste and adjust the salt and pepper if needed. Ladle hot portions into bowls and finish with your favorite toppings: a handful of crunchy croutons, a sprinkle of fresh parsley, or a drizzle of golden olive oil turns your Rosemary and Roasted Garlic White Bean Soup into a work of art.
How to Serve Rosemary and Roasted Garlic White Bean Soup
Garnishes
This soup positively loves a little flourish! Garnish each bowl with toasted croutons for crunch, a scattering of freshly chopped parsley for color and freshness, or a swirl of good olive oil to bump up the richness. Each topping adds both flavor and eye appeal, making every serving of Rosemary and Roasted Garlic White Bean Soup feel special.
Side Dishes
Pair Rosemary and Roasted Garlic White Bean Soup with crusty artisan bread or warm focaccia for dunking. A simple green salad with a lemony vinaigrette balances the soup’s creaminess, or try roasted seasonal vegetables for a cozy, complete meal.
Creative Ways to Present
Ladle the soup into small mugs or ramekins for elegant starters at a dinner party, or serve in a rustic bread bowl for an extra touch of comfort. Drizzle with infused oils or sprinkle with a little smoked paprika to make the presentation even more unforgettable.
Make Ahead and Storage
Storing Leftovers
Cool leftover Rosemary and Roasted Garlic White Bean Soup to room temperature before transferring it to an airtight container. In the fridge, it will keep beautifully for up to four days. The flavors get deeper and more delicious with time!
Freezing
This soup is a champion for meal prep! Simply let it cool, portion it into freezer-safe containers, and freeze for up to three months. Thaw overnight in the refrigerator for a quick, comforting meal any time you crave that rosemary-garlic warmth.
Reheating
Gently reheat Rosemary and Roasted Garlic White Bean Soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s thickened up in the fridge or freezer, just add a splash of broth or water to loosen it to your desired consistency.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you have the time, cooked dried cannellini beans offer wonderful texture and flavor. Soak and cook them until tender, then substitute them 1:1 for canned in this Rosemary and Roasted Garlic White Bean Soup recipe.
Is it possible to make this soup oil-free?
You can sauté the vegetables in a splash of vegetable broth instead of olive oil and skip the finishing drizzle. The soup will still be full of flavor and creamy thanks to the beans and roasted garlic.
What if I don’t have an immersion blender?
No immersion blender? No problem! Carefully ladle the soup into a standard blender in batches and blend until you reach your desired texture—just be sure to let some steam escape to avoid spills.
Can I add greens or other vegetables?
Definitely. Try stirring in a few handfuls of baby spinach, kale, or even chopped carrots during the final simmer. They’ll wilt down and add color, nutrients, and a lovely twist to this classic Rosemary and Roasted Garlic White Bean Soup.
How can I make this soup spicy?
If you love a little heat, add a pinch of red pepper flakes along with the rosemary, or serve with a drizzle of chili oil on top. It’s a fantastic way to give Rosemary and Roasted Garlic White Bean Soup a spicy kick!
Final Thoughts
I hope you’ll let this Rosemary and Roasted Garlic White Bean Soup become a staple in your own kitchen. One spoonful, and you’ll see how simple ingredients can create something truly magical. Give it a try—you might just fall in love, too!
